Veal Cutlets a la Hindostan

Ingredients

• some good stock
• some onions
• one tablespoonful of curry paste
• a teaspoonful of chutney
• a dessertspoonful of desiccated cocoanut
• a few drops of the strained juice of a lemon
• a tablespoonful of flour
• some butter

Method

1. 1

   Prepare veal cutlets as usual.

2. 2

   Dish en couronne and fill with a sauce made from stock, boiled onions passed through a sieve, curry paste, chutney, cocoanut, lemon juice, flour, and butter.

3. 3

   Boil until thick and serve.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 107. The excerpt below is the record exactly as published.

Veal Cutlets a rHindostan. — Prepare and cook veal cutlets in the ordinary way. Dish them en couronne^ and fill in the centre with the following sauce : — Have some good stock ready ; boil some onions in butter ; pass them through a sieve ; then add to them one tablespoonful of curry paste, a teaspoonful of chutney, a dessertspoonful of desiccated cocoanut, a few drops of the strained juice of a lemon, a tablespoonful of flour, and some butter

Cook this with the app: pantry check, scaling, and the assistant.